Directions

Prepare linguine and spinach linguine as labels direct, but cook each kind of linguine separately and use 2 teaspoons salt in water for each. Drain, keeping linguines separate; keep warm.

Meanwhile, place dried tomatoes in small bowl; pour boiling water over tomatoes to cover; let stand 5 minutes to soften. Drain. Cut tomatoes and basil into thin strips; set aside.

Rinse scallops with running cold water to remove sand from crevices; pat dry with paper towels. Cut each scallop horizontally in half if large.

In 10-inch skillet over high heat, in 1 tablespoon hot olive or salad oil, cook scallops and 1/2 teaspoon salt until scallops are lightly browned and opaque throughout. With slotted spoon, remove scallops to small bowl.